The Telugu cuisine of Andhra Pradesh is distinct from other south Indian food with many regional dishes on offer. It is bursting with tangy and spicy tastes, with influences from the coasts, the ragi and curry dominated Rayalseema region and its royal Mughlai influences.

The Telugu vegetarian thali is a wholesome platter complete with pappu or dal , a variety of curried vegetables, mixed rice, vada and a selection of podis or powdered lentils, curry leaves and sesame oil for on the sides for flavouring.